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Author Archive: Michelle Stahl

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Fried Scrapple
By April 23, 2021 Read More →

Fried Scrapple

Fried Scrapple- A Frugal Meal During the Great DepressionServes 4-6In the 1930s, the sausage for this meal would have been made by mixing spices to offal (pork scraps including feet, heart, liver, cleaned intestines, and whatever else was a leftover but still edible part from butchering a pig). 1 1/2 pounds sausage2 cups whole milk1 […]

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Back in Time for Dinner with Mrs. Tom Thumb
By April 19, 2021 Read More →

Back in Time for Dinner with Mrs. Tom Thumb

Back in Time for Dinner with Lavinia Warren (Mrs. Tom Thumb) I love looking through old copies of our local newspaper. You never know what you will find and often the advertisements are as interesting as the news articles. One ad that caught my eye was from the October 4, 1875 issue which promoted the […]

Indian Pudding with Lemon Sauce
By April 19, 2021 Read More →

Indian Pudding with Lemon Sauce

Indian Pudding with Lemon SauceServes 5 to 6 2 cups milk1/4 cup cornmeal4 tablespoons sugarPinch of salt1 teaspoon butter2 eggs, beaten1 teaspoon fresh ginger, grated 1. Combine milk, cornmeal, half the sugar, salt and butter in top of a double boiler.2. Cook, stirring constantly, until thick and smooth. Cover and cook 15 minutes longer.3. Add […]

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Eggs and Onions with Rice
By April 19, 2021 Read More →

Eggs and Onions with Rice

Eggs and Onions with RiceServes 4 to 5 3 medium onions, thinly sliced3 tablespoons butter, melted1 1/2 tablespoons flour1 1/2 cups milk1 teaspoon saltPinch of both black pepper and cayenne pepper3 hard boiled eggs, sliced3 cups hot cooked rice 1. Saute onions in butter until light golden brown.2. Stir in flour, cook 1 minute, then […]

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The Old Meets the New! Experience Peterborough in 1886
By April 12, 2021 Read More →

The Old Meets the New! Experience Peterborough in 1886

Greetings, my name is Brigham Boice. I am a Senior at ConVal High School, and the owner of Newpast, LLC. I am excited to announce the release of the virtual historical experience, Peterborough 1886 to the members of the Monadnock Center and the community at large. What Is Peterborough 1886? Peterborough 1886 is a virtual […]

Back in Time for Breakfast with Bette Davis
By April 9, 2021 Read More →

Back in Time for Breakfast with Bette Davis

I first learned about Bette Davis’ summer in Peterborough from the timeline history in the Monadnock Center’s entry gallery. Later, I attended a talk by local historian Tracy Messer called, “Peterborough Seen Through Bette Davis Eyes.” That got me thinking about what it would have been like to meet Bette and her family. Here’s what […]

New England Boiled Dinner
By April 9, 2021 Read More →

New England Boiled Dinner

New England Boiled DinnerFor years New Englanders have been enjoying one of the original one-pot-wonders, New England boiled dinner. 1. Put the corned beef brisket in a large pot, cover it with water and bring it to a boil.2. Simmer the brisket for at least 2 hours.3. Add various root vegetables such as potatoes, carrots, […]

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Red Flannel Hash
By April 9, 2021 Read More →

Red Flannel Hash

Red Flannel HashEveryone will agree that New England Boiled Dinner is definitely delicious, but the hash that is whipped up the next day from the leftovers is equally as good. Though most of today’s cooks would likely chop the ingredients for the hash, in 1925 it was popular to run the leftovers through a hand-cranked […]

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Abigail Alcott’s Apple Slump
By April 2, 2021 Read More →

Abigail Alcott’s Apple Slump

Serves 6-8 3 cups peeled and sliced tart apples 1/2 cup brown sugar 1/4 teaspoon each of nutmeg, cinnamon, and salt 1 1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup sugar 1 egg, well beaten 1/2 cup milk 1/2 cup melted butter Preheat oven to 350 degrees. 1. Grease with butter […]

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Gourd Soup
By April 2, 2021 Read More →

Gourd Soup

Serves 6-8 4 onions, peeled and diced 3–4 pounds butternut squash, peeled, seeded, and cubed butter 2 quarts broth (chicken or vegetable) 1 1/2 cups fresh grated bread crumbs salt and pepper pieces of bread for frying 1. Sauté onions and squash in butter until tender. 2. Cover cooked vegetables with 2 quarts of broth […]

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